Shrimp in Chipotle Sauce (Camarones Enchipotlados)
"This recipe comes from The Art of Mexican Cooking. Very authentic.
Update: Some may find this recipe a bit on the 'spicy' side so I've made notations to "adjust to taste" on some ingredients. On ocassion I have substituted canned tomatoes."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb large shrimp, peeled and butterflied with tail shell left on
- sea salt
- fresh ground black pepper
- 1⁄4 cup fresh lime juice
- 1⁄3 cup light olive oil
- 1 medium white onion, finely sliced
- 2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted
- 2 -4 chipotle chiles, in adobo (seeded, adjust to taste)
- 1 garlic clove, peeled and roughly chopped
- 1⁄3 cup white wine
- 1⁄4 teaspoon Mexican oregano
directions
- Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
- Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
- In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and add the sauce, and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine, oregano, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes--for the shrimps should be just cooked and not rubbery.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
easy and good, I only had a tiny bit of lime so I marinated the shrimps in a little fresh orange juice, it was very good. -
Very flavorful dish, thanks Galley! I used La Morena Adobo Sauce and bit of green pepper instead of the chipotles in adobo, and it turned out spectacular! Fresh tomatoes make all the difference! -
Very tasty without being too spicy! I did find the tails a little inconvenient so I may just remove them before cooking next time. Served with salad, Recipe #99773, and a few margaritas, this makes a nice meal. Reviewed by a Saucy Senorita for ZWT5. -
Great flavor combination, simple and fast! I used half the amount of chipotle's and it was plenty spicey. I also went ahead and removed the tails of the shrimp for easy eating. & served it over rice. -
These were delicious! Smoky, spicy tomatoe-y shrimp mmmm! I made this pretty much as posted (for a change) apart from I had to use ready-peeled raw tiger prawns (shrimp!) as whole ones were impossible to find.
see 1 more reviews
Tweaks
-
Very flavorful dish, thanks Galley! I used La Morena Adobo Sauce and bit of green pepper instead of the chipotles in adobo, and it turned out spectacular! Fresh tomatoes make all the difference!
-
So good! I used three tablespoons of habanero salsa instead of the chilis as I had that in the pantry, otherwise followed the instructions. Very easy and fast. Only think I would change next time is to maybe half the amount of onion, one is too much for my taste. Serverd with noodles.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
